Pumpkin Snickerdoodle Recipe

Ingredients

• 1 ½ cups (222 g) all-purpose flour or gluten-free 1:1 baking flour
• 1 tablespoon pumpkin pie spice
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• ½ cup (112 g) vegan butter, room temperature*
• ¼ cup (60 g) pumpkin purée, patted dry
• ¼ cup (60 g) Forager Project Sour Cream
• ¾ cup (150 g) granulated sugar
• 1 teaspoon vanilla extract
• 5 tablespoons pumpkin pie spice (for sugar coating)
• 5 tablespoons granulated sugar (for sugar coating)

Prep

• Please read through all instructions before beginning.
• Prep: Line two baking sheets with parchment paper or a silicone mat.
• Whisk the dry ingredients: In a large bowl, whisk together flour, pumpkin pie spice, baking soda, and cream of tartar, then set aside.
• Cream together the wet ingredients: In a medium bowl, use a hand mixer to beat together the sugar and softened butter until fluffy, about 3 minutes. Then add the sour cream and vanilla, and mix until smooth.
• Make the cookie dough: Add the dry ingredients, and use a silicone spatula to fold until the flour is just mixed into the dough.
• Chill: Place the snickerdoodle cookie dough: When ready, roll the dough (use a cookie scoop or hands) to form 1.5 tbsp sized dough balls. Roll one snickerdoodle dough ball in the cinnamon sugar or sprinkle it evenly around using a spoon. Place them onto the baking sheet and repeat for the remaining dough. You should get between 12 small cookies, depending on how big they are made them.
• Bake: Place the cookies into the oven to bake for 8-10 minutes, or until spread and the tops are slightly puffy. Then remove from the oven and tap the pan lightly on the counter top several times again.
• Cool: Let them cool on a cooling rack for 10 minutes before enjoying to let the cookies set.
• Storage: Store on the countertop for up to 3 days, the fridge for a week, and the freezer for up to a month.